Sunday Meatballs
- Prep Time 30 minutes
- Cook Time 1 hour and 15 minutes
- Total Time 0hrs
- Yield 4 servings
- Category dinner
- Method stovetop
- Cuisine italian
Sunday Meatballs
- Prep Time 30 minutes
- Cook Time 1 hour and 15 minutes
- Total Time 0hrs
- Yield 4 servings
- Category dinner
- Method stovetop
- Cuisine italian
Ingredients
Units
For the meatballs:
- 3/4 cup chopped parsley, plus more for garnish
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan
- 1/2 cup finely diced white onion
- 3 cloves garlic, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 large egg plus 1 egg yolk
- 1/3 cup milk
- 1 pound ground beef chuck (85% lean works best)
- 2 tablespoons olive oil
For the tomato sauce:
- 1/2 cup finely diced white onion
- 1 clove garlic, diced
- 1/2 cup red wine (any kind will do)
- 1 quart crushed tomatoes
- 1 tablespoon fresh basil leaves, julienned
- 1/2 teaspoon salt
- pinch red pepper flakes
Instructions
- Preheat oven to 325°F.
- In a large bowl, mix parsley, bread crumbs, parmesan, onion, garlic, salt, and peppers. In a separate bowl, whisk egg plus yolk and milk. Stir into dry ingredients.
- Mix in ground beef until fully incorporated. Use a cookie scoop to roll out 3 ounce meatballs. Set aside.
- Heat Wolf Gourmet 3.5 Quart Saucepan with 2 tablespoons of olive oil over medium heat. Sear meatballs for 2 minutes on one side, then sear for 2 minutes on the other side. Remove from pan, saving any pan juices.
- Turn heat to low. Add diced onion and garlic into saucepan, sautéing until light golden brown. Pour in red wine and allow to reduce by half, about 5 minutes. Add in crushed tomatoes, basil leaves, salt, and red pepper flakes and heat to a simmer. Add back in meatballs, cover with saucepan lid, and place in oven for 1 hour.Remove from oven and allow to cool slightly before garnishing with parsley and parmesan cheese. Serve.
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